Happy Birthday Chef T
What an awesome evening. Chef Tahya prepared the food and it was all fantastic.
Our Menu:
Leek and Gruyere Tart w/ crumbled bacon
Fish Stew with Scallops, Mussels, Oysters, Clams, Shrimp, Pompano, Red Snapper and Tuna Belly
Grilled Eggplant tossed in vinegarette
Bread from scratch
Banana Splits with HaggenDaz Chocolate, Vanilla and Strawberry ice cream topped with homemade strawberry, chocolate and caramel sauces and toasted almonds.
It was all very, very good.
Thanks Chef Tahya for all your hard work, time, effort, money etc...
Thanks Movie-Man Sandy for bringing the Haggen Daz and some amazing red wine.
Thanks Baseball Mike for even showing up. I know you're sick so I doubly appeciate you making the drive just to wish me a Happy Birthday. I'm grateful that you did and appreciate the amazing white wines you brought. Yum Yum. The Chablis was great.
Thanks Tracy for letting Chef Tahya host my birthday dinner in your home. (I know you live there too T) and to the both of you for the b-day gift.
Thanks Everyone.
Showing posts with label Chef T. Show all posts
Showing posts with label Chef T. Show all posts
October 15, 2008
August 15, 2008
August 12, 2008
Tuesday night at Chef T's with a Steak House theme
Hanging out with Chef Tahya, Movie-man Sandy & Baseball Mike.
Our dinner started out with Charcuterie of sliced meats which included spanish chorizo, serrano ham and spanish dry cured pork loin. We also enjoyed an appetizer of grilled spiced rubbed lamb rack. Tahya used the following spices on the lamb: mustard, black pepper, tumeric, coriander, allspice, cumin, ginger and cinnamon which he left on the lamb for 3 days. Just before grilling, Tahya added salt, sugar and m.s.g. We enjoyed a dinner salad of Romaine lettuce, slices of red onion, button mushrooms, carrot, english cucumber and yellow bell pepper and topped with Blue Cheese Dressing. Next were N.Y. Strip Steaks rubbed with Garlic salt, Onion Salt, Paprika and dried Thyme then grilled. We added a salt rubbed baked potato with condiments of Sour Cream, Shredded Cheddar Cheese, Bacon crumbles, Sweet Butter pats and Chives. Dessert was Chef Tahya's Bread Pudding with Caramel drizzle.
The wines we enjoyed were all 1996 California Cabernet Sauvignon:
Gallo Sonoma Barelli Creek Vyd.
Ch. Montelena Estate
La Jota "15th Anniversary"
Whitehall Lane Reserve
Stonestreet "Christopher's Block"
Dominus Napanook (corked)
Finished up the evening with great cigars from Baseball Mike.
Thanks everyone.
Hanging out with Chef Tahya, Movie-man Sandy & Baseball Mike.
Our dinner started out with Charcuterie of sliced meats which included spanish chorizo, serrano ham and spanish dry cured pork loin. We also enjoyed an appetizer of grilled spiced rubbed lamb rack. Tahya used the following spices on the lamb: mustard, black pepper, tumeric, coriander, allspice, cumin, ginger and cinnamon which he left on the lamb for 3 days. Just before grilling, Tahya added salt, sugar and m.s.g. We enjoyed a dinner salad of Romaine lettuce, slices of red onion, button mushrooms, carrot, english cucumber and yellow bell pepper and topped with Blue Cheese Dressing. Next were N.Y. Strip Steaks rubbed with Garlic salt, Onion Salt, Paprika and dried Thyme then grilled. We added a salt rubbed baked potato with condiments of Sour Cream, Shredded Cheddar Cheese, Bacon crumbles, Sweet Butter pats and Chives. Dessert was Chef Tahya's Bread Pudding with Caramel drizzle.
The wines we enjoyed were all 1996 California Cabernet Sauvignon:
Gallo Sonoma Barelli Creek Vyd.
Ch. Montelena Estate
La Jota "15th Anniversary"
Whitehall Lane Reserve
Stonestreet "Christopher's Block"
Dominus Napanook (corked)
Finished up the evening with great cigars from Baseball Mike.
Thanks everyone.
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